I'm stumped. I'm not so sure what is the right answer. I'll do some Googling and get back to you if I find an answer. You should email the people at Dukan Diet as they probably can help you..
Thank you So Much Bunnie!! ...Your cheesecake looks so delicious and it helps to see great photos!.
Single servings are perfect for me...except it's hard to have just one. I've made mini cheesecakes before but it was really high calorie. I will have to try this! I'm really looking forward to the second version with the graham cracker crust..and strawberry topping, and I love pinnapple so I'll have to try that too.Yumm..
My problem is it's hard to have just one!!.
Well, I officially start my Dukan Diet program this week after Thanksgiving. The Dukan Diet support group is telling me to have only Dukan Diet foods first the first month, so I'll make it for New Years! I'll be looking forward to my cheesecake in a month. Thank You!..
Since cheesecake is one of my all time favorites, I've done a number of them over the years! These are all on my recipe board too. Here's a few of them:.
Single Serve Ny Style Cheesecake.
2 tsp graham cracker crumbs.
2 oz FF cream cheese.
1 tbsp light ricotta cheese.
1 tbsp FF sour cream.
2 1/2 tbsp Splenda.
1 tsp baking mix or flour.
1 1/2 tbsp egg beaters.
Lemon zest and juice to taste ( no more than 1/4-1/2 tsp zest and 1/2 tsp juice. Use fresh).
Preheat oven or toaster oven to 325 degrees. Mix together cheeses, sour cream, splenda, baking mix, zest, juice and egg beaters, in a mini processor/chopper and process until smooth. Take a 7oz ramikin and spray it with cooking spray. Add in the graham cracker crumbs and shake around to coat bottom and sides of ramikin. Pour cheesecake filling into ramikin. Put the ramikin into a larger oven safe dish and add water about half way up the side of the ramikin in the larger dish (water bath).
Bake the cheesecake for 40 minutes, then turn off toaster oven or oven and let it sit in the oven for 10 minutes. I chilled mine in the freezer because I wanted to eat it fast and it worked great and fast too!! I topped it with a tbsp or 2 of sugar free cherry pie filling and a spray of sugar free whipped topping. Serves 1..
140 calories and 11g protein.
NOTE: This would work as a desert, but can also be a breakfast entree!! If you don't like lemon, you can omit the zest and juice and use just vanilla or what ever flavors you like. In the case of Sue, you could use key lime zest and juice!! I LOVE this and I hope you will too!! [/i][/b].
New York Style Cheesecake (Sugar free).
(The whole version of the one above).
3 tbsp graham cracker crumbs.
1 (8oz) pkg. light cream cheese.
1 (8oz) pkg. FF cream cheese.
C light ricotta cheese.
C FF sour cream.
1 large lemon, zest(about 1tbsp) and juice(about 1/4 c).
1 C Splenda.
2 tsp vanilla.
3 large eggs or C egg beaters.
Preheat oven to 300 degrees. Take a 8 high sided casserole dish or spring form pan and spray it well with cooking spray. Put the graham cracker crumbs into the dish and shake around to coat the bottom and sides. Set it aside. Put all of the cheeses and the sour cream into a food processor and pulse until they are smooth, scraping the bowl when needed. Add in lemon zest and juice, splenda, and vanilla.
Add eggs in one at a time, or egg beaters slowly, while the food processor is running. Pour mixture into dish. To prevent cracks, cut a piece of parchment paper to fit on top of the cheesecake. Bake cheesecake in a water bath (a larger pan filled with hot water to keep cheesecake moist) for 60 minutes. Turn oven off and leave cheesecake in the oven for 30 minutes longer.
If any cheesecake sticks to it, just scrape it off and smooth it back on the cake. Cover top of cake with plastic wrap (directly on the top of the cake) and chill for 8 hours or overnight. If youre in a super rush to eat it like I was, you can pop it in the freezer for a while once it's cooled to room temperature. You can eat this as is or top it with fruit or sugar free pie filling. I was so thrilled with how this came out.
Stats with eggs:.
10 servings=130 cals and 8g protein.
8 servings=163 cals and 10g protein.
With egg beaters:.
10 servings=118 cals and 8g protein.
8 servings= 148 cals and 10g protein.
NOTE: This can be a desert or a breakfast entre. 10 servings when it's made with egg beaters comes awful close to a protein serving, so I would even do that on occasion..
Peanut Butter Cheesecake.
C SF Vanilla wafer crumbs.
1 8oz pkg. light cream cheese.
1 8oz pkg. FF cream cheese.
C FF sour cream.
C light ricotta cheese.
C FF milk.
C Splenda brown sugar.
2 tsp vanilla.
C egg beaters.
Preheat the oven to 300 degrees. Add a pan of hot water to the oven to add steam to the oven as the cheesecake bakes. Spray a 9 springform pan or a deep casserole dish, with cooking spray. Pour the cookie crumbs into the pan and shake around to coat the sides and bottom of pan. In a food processor add the cream cheeses, the sour cream, and the ricotta cheese. Process until smooth.
Mix in the splendas and the vanilla until blended. Slowly pour the egg beaters in through the tube as the processor is running and process until well blended and smooth. Pour into pan. Bake at 300 for 50 minutes. Turn off the oven and leave the cake in the oven for an additional 30 minutes.
Allow cake to come to room temperature. Chill in the fridge for 8 hours or overnight allowing to chill completely..
8 servings= 175 cals and 11g protein.
10 servings=140 cals and 8.6g protein.
12 servings= 116cals and 7g protein.
NOTE: You could save about 200 cals off the whole cheesecake if you use all reagualr splenda instead of splenda brown sugar, but I havent tried it yet..
NOTE: I put a pan of hot water in the oven with the cake, but I think it would have done even better in a water bath. It's up to you, but the top will crack. It doesn't effect the taste of course, but it does affect the look. I've come to the conclusion that super low fat cheesecakes will crack no matter what you do, and I love them so much that frankly I just don't care!!.
ANOTHER NOTE: To take this over the top, mix in some dry PB2 with some FF cool whip and dollop it on top!! It covers the cracks and is so yummy that I could eat it all by itself!!.
Lushious Cherry Cheesecake.
2 pkg(8oz) Fat free cream cheese softened.
C Fat free cottage cheese.
2 tbsp reduced fat sour cream.
1 c Splenda.
Zest of one lemon.
C lemon juice.
2 tsp vanilla extract.
C egg beaters.
2 tbsp quick oats.
1 tbsp graham cracker crumbs.
2 tbsp splenda.
2 tbsp Country crock plus yogurt margarine (melted).
In a medium bowl place softened cream cheese, cottage cheese, and sour cream. Blend very well with a hand mixer until smooth. Add in splenda, zest and lemon juice, and vanilla and beat until well blended. Add in egg beaters and beat again until well blended. Spray a square glass baking dish with cooking spray. Place crust ingredients in the bottom of the dish and mix well.
Add cheesecake filling on top and place in a larger pan. Fill the larger pan with hot water to about half way up the cheesecake pan. (water bath) Bake in a preheated 325 degree oven for 45 minutes. The top will crack like crazy but it doesnt affect the flavor at all, just cover it with a topping like I did in the photo. This makes a rich and creamy cheesecake that I would serve to anybody! I love it! It is quite lemony, so if youre not as big a fan of the lemon, then only add 2 tbsp lemon juice..
Stats without topping:.
9 servings=105 cals and 10g protein.
That recipe looks delicious. Am I wrong, or is that all three of those mini cheesecakes equal 1 serving?? I'm assuming that because you said one serving has 33 extra calories and then show the 1.5 graham crackers and sf strawberry preserves as being a total of 33 calories..
I wanted to clarify it because slimmer14K says it's hard to have just one in this case, we'd get three mini's..
Thanks for your recipe and your response..
OMG... *mouth watering*...
Okay, I need to go have my lunch.. Those pictures and recipes look ABSOLUTELY delicious Bunny and Christina!!.
It will actually be a wonderful way for some here to enjoy the holiday celebrations without going off-plan!! How AWESOME!..
Wow,...I'm in cheesecake heaven! They sound great...and the cherry one looks fabulous! Sounds like your really into cheesecakes....
Which one is your favorite?..
I'm digging through my recipes for my lowfat pumpkin cheese cake recipe and how I can make it more Dukan Diet friendly. Will be back on with that for the holidays! These look absolutely FABULOUS! My Dad is going to come to stay with me and we need to keep him heart healthy so this will help bunches!!!..
Well the first and second one are really the same, I just adapted the recipe to make a single serving due to requests for it. I always make the New York Style one in the full size because my whole family loves it. There are also so many ways to vary it. You can make it with lime, orange, pumkin swirl, fruit swirl, you name it! It's a very versitile recipe. If you try it I hope you like it!! Christina..
Veronica I just experimented trying to make one. I didn't like it.. my mom did. lol I will probably try again later this week and maybe use less pumpkin..
If you can whip one up, please do share!..
Here's a no carb one. It makes a HUGE cake and I think I figured out once that 1/24th would be a protein+fat serving. WARNING: this should be done with a stand-up mixer. If you only have a hand mixer, let the cream cheese sit out and come to room temperature - but you still may kill your mixer..
3-8oz. packages 1/3 fat Philly Cream Cheese.
2-8oz. packages Regular Cream Cheese.
5-large eggs (I haven't tried subbing Eggbeaters, but that should be ok).
3/4 c. Splenda.
1/2 c. Cream.
2 teasp. Vanilla extract.
In your mixer, beat together the eggs, splenda, cream and vanilla. If you have a stand up, add the cream cheese one block at a time (cut into a couple of pieces) and beat at a low setting (using a hand mixer, add about 2 oz. at a time). Once all the cheese has been added, bump up the speed a bit to really whip/incorporate it. This is where a hand mixer usually has a burnt smell..
Pour the batter into a lightly sprayed 13" spring form pan and bake in a preheated 350 deg. oven for about an hour until set. It will puff up, it will crack on top, it will get slightly brown. It will also fall soon after you take it out. Let it cool to room temp then cover with saran wrap (put it down onto the cake to prevent condensation as much as possible) and refrigerate at least 4 hours..
This is fantastic plain - or you can blend some strawberries with a touch of the cream and a bit of splenda and spread on top. Yum!!!.
This cake was special requested at this year's work pot luck - and mom wouldn't let me come home for Thanksgiving until I promised to make it (and flan, but I don't think I can make THAT Dukan Diet friendly lol)..
Oh man- you ladies rock!!!! I cannot wait to try these....protein as dessert!!!!.
Thanks for these..
I can personally recommend the Single serving Cheesecakes by ChristinaGray. I have made them in single serving springform pans (so cute) that I found at Target. I have had them for breakfast - and mind you it feels like cheating but it's not - as well as for dessert..
I'm going to make a few and freeze them so I can have a few "treats" when I'm "dying" for something decadent!..
Hi Christinagray2003...those cheesecake flavors are great ideas..i would have never thought of those! You are really creative, and obviously a great cook!..
HI ya Kat!! I'm glad you like those single serve ones!!.
I think for Thanksgiving I'm going to make one of the big ones for the family and make it a caramel apple one. I'll use the SF caramel ice cream topping and the SF apple pie filling and see what I can do. I've been so in the mood to get in the kitchen and try some new things again, but we're doing so much work in the kitchen these days that it's been impossible!! I hope everyone has a WOnderful and Safe Thanksgiving holiday!! Remember everyone, it's all about being thankfull for you family and friends and life, not just about food!!! Enjoy the day with your family and friends!!! Christina..
Christina, you are awesome! I love your cheesecake, it is sooooo good! I make something from your site just about everyday- you are just great :-).
What can I say, I am a fan!..
OMG Christina that sounds soooooo dagone good! I think I'm coming for dinner (or atleast dessert) since I'll be in VA for Thanksgiving. Well not close enough, I'll be in Charlottesville, but I'll be thinking about that dessert for sure. Maybe I'll see if I can make it on Friday ........ then we can have it for dessert Friday night! Depends on what they have planned for Friday - with my parents you never know...
Oh that's so sweet of you! I'm so glad you enjoy them!!..
LOL Kat!! I just got home from the store and bought the stuff to make it! Now my fingers are crossed that it turns out ok. I'll let ya know! I just love the holidays when I get to cook and eat all my favorite stuff!! I hope you have a Wonderful time in VA!! We're sapposed to get thunderstorms out our way!! What kinda crap is THAT for Thanksgiving??!! LOL!!! I want some snow darn it!!..
Well if I had known I would have sent you what we got Sunday and Monday - trust me I DIDNOT want it! I HATE snow.........its real pretty when it starts falling - but that's it after that I want it gone!.
Hope you have a great Thanksgiving even if it rains ...... I hear it's suppose to rain up and down the east coast so we will be in it too. But I guess it's better than snow..............
The rain. Send any you don't want to Atlanta....
I have about 10 different Dukan Diet friendly cheesecakes on my forum link in my sig. Cheesecakes include, New York, PB & jelly, Chocolate, Blueberry.....
Gotta love the Jazzman and his forum - he has EVERYTHING you could think about asking for there!.
Its a great support forum as well - so many "suggestions" when you think you are lost...
** I'd like a nutritionist to look at this one so we know how low we can go **.
Preheat oven at 325 F..
1 2/3 cup cinnamon low fat Honey Maid graham crackers chopped fine.
1/4 cup Splenda.
1/4 cup plus 2 Tbsp lowfat or fatfree margarine (like promise or Smart Start).
Melt butter or margarine. Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pieplate..
1 - 16 oz container of Fat Free Cottage Cheese.
1/2 cup canned pumpkin.
1/2 cup Splenda.
1/2 tsp vanilla extract.
1/2 tsp cinnamon.
Dash each of nutmeg and ground cloves.
1/2 cup of Egg Beaters or Egg substitute.
Mix cottage cheese, pumpkin, Splenda, vanilla and spices in blender until smooth. Remove from blender, stir in egg substitute by hand until blended. Pour into crust. Bake at 325 F for 45-50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
You can downsize the recipe and use little dishes for this...
Christinagray2003~ Did you make "carmel apple" cheesecake for Thanksgiving? How was it?!! I love carmel apples, and would be interested in this recipe!!.
I wish one of you ladies (and man) would go in the baking business! If there's a way to screw this up, I will but I'm going to try it!.
A thread where you can have cheecake for breakfast, should definitely be on page 1...